•Jam is one of the worldwide used food, it has a part in every culture, and its flavours can represent their tradition. •Studies show that First-ever evidence of jam being used as a portion of food from the 1st century Ad. The flavours seem different based on the raw materials used but the process of making it is almost similar. •Food research lab helps you to know the production of mixed fruit jam for the food product development industries and food development companies. To Continue Reading : https://bit.ly/3moVfyw Website: https://bit.ly/30CoWUC E-mail us : info@foodresearchlab.com

1. Copyright © 2020 Food Research Lab. All rights reserved 1
Mixed Fruit Jam Production
Dr. Nancy Agens, Head,
Technical Operations, FoodResearchLab
info@foodresearchlab.com
In Brief
Jam is one of the worldwide used food,
it has a part in every culture, and its
flavours can represent their tradition.
Studies show that First-ever evidence
of jam being used as a portion of food
from the 1st century Ad. The flavours
seem different based on the raw
materials used but the process of
making it is almost similar.Food
research lab helps you to know the
production of mixed fruit jam for the
food product development industries
and food development companies.
Keywords: New Product Development
in Food Industry, Food Consulting,
Food Product Development
Consultant, Recipe Development
Services, recipe development
consultants, food product development
companies, food development
company, food and beverage
consultants, food product development,
food manufacturers the UK, food
industry companies,
I. INTRODUCTION
Jam is made up of fruit juices, fruit
pulp, fruit juice concentrate or dry fruit.
These pieces of fruit or the pulp or
juice are boiled along with sweeteners,
namely sugar, dextrose, invert sugar or
liquid glucose to a suitable
concentration. It can be prepared by
adding a combination of fruit pieces
together or also with one specific fruit.
An entirely made jam will contain
favours of the fruit(s) used for
manufacturing and will be free from
any additional burnt or undesirable
flavour and crystallized sugar.
Jam is prepared for personal use at
home and also for commercial purpose.
Commercially prepared jam is
manufactured in food industry
companies by two methods. One is
"Pan method " that gives traditional
taste, and the other one is by using
vacuum machines for production in
large quantities. The food industry
companies and the recipe development
should come up with a mouth-watering
fruit jam.
II. PROCEDURE FOR MAKING
MIXED FRUIT JAM
1. Inspection
The first step of jam production is
the selection of ripe fruits. These fruits
are handpicked and categorized based
on their colour, smell and appearance.
Rotten or damaged fruits are removed.
2. Washing
Selected fruits are now washed
with water containing 200 ppm of
chlorine. Properties like pH and
temperature are maintained. Water is
not forced instead of Dump and spray
washers are used in industries to
prevent fruits from getting damaged.
3. Peeling
For small quantity manufacturing
to the food manufacturers of the UK,

2. Copyright © 2020 Food Research Lab. All rights reserved 2
fruits are peeled using hands. And for
large manufacturing, a machine with
blades are used for the purpose. Some
fruits need not be peeled in such cased
pulping is done.
4. Pulping
Seeds and core part are removed
by pulping. There are various kind of
machines available in the market for
different fruits. These machines
contain blades that can be adjusted to
the needed size and quantity of
material to be pulped.
Fig. 1
5. Addition of sugar
Sugar and pectin are added to the
prepared fruit pulp in the required
quantity using the suggestion of recipe
development services. Water can be
added to lower the concentration. A
network is formed as sugar is added
because it frees up the pectin chains
and binds the water molecules
together.
Harder jam is made by adding
more pectin and sticky jam is made by
adding more sugar says the recipe
development consultants.
6. Boiling
One of the most critical steps in
jam making is boiling, which has to be
done with more patience.The prepared
mixture kept on the flame. After a few
mins, the sugar starts to dissolve the
room is filled with a fruity smell and a
network like pectin.
During this process, A foamy
scum can be seen forming over the
layer that can be skimmed with a
spoon while the mixture is cooling or
butter can be added at this point to
break the surface tension.
7. Addition of citric acid
The required amount of citric acid
is added while boiling. To ensure the
proper setting of jam temperature of
heating is maintained at 105 C or
68-70%TSS. To check the background
of the jam sheet test is conducted.
Sheet test is conducted by taking a
small portion of jam and cooked a little
then it is allowed to drop from the
spoon if the jam drops or flakes the
jam is prepared perfectly if not the jam
is boiled for some more time.
8. Filling into bottles
Bottles are sterilized before the hot
jam is poured into it, cooling of these
hot bottles is done by putting it into the
water bath. Paraffin wax or other
waxes are used for waxing after which
metal caps are vacuum capped to the
bottle.
9. Storage
Bottled jam is now ready to be
stored, and these are kept in a cool and
dry place and protected from direct
sunlight. Bottled jams have a shelf life
of at least 12 months. The food

3. Copyright © 2020 Food Research Lab. All rights reserved 3
development industry must check this
properly.
III. CONCLUSION
There are thousands and thousands
of jam available in the market which
can make even your boring morning
breakfast delicious. A proper blend of
sugar and suitable fruits will make the
jam taste divine. The new product
development in food industries should
make mixed fruit jam using Pubrica's
blog.
REFERENCES
1. Awolu, O. O., Okedele, G. O., Ojewumi, M. E.,
&Oseyemi, F. G. (2018). Functional jam
production from blends of banana, pineapple
and watermelon pulp. International Journal of
Food Science and Biotechnology, 3(1), 7-14.
2. Garcı́a-Martı́nez, E., Ruiz-Diaz, G.,
Martı́nez-Monzó, J., Camacho, M. M.,
Martı́nez-Navarrete, N., &Chiralt, A. (2002).
Jam manufacture with osmodehydrated
fruit. Food Research International, 35(2-3),
301-306.
3. Shakir, I., Durrani, Y., Hussain, I., Qazi, I. M.,
& Zeb, A. (2008). Physicochemical analysis of
apple and pear mixed fruit jam prepared from
varieties grown in Azad Jammu and
Kashmir. Pak J Nutrition, 7(1), 177-180.